It's served: Nutritional turnaround between field, kitchen and seminar room
With this in mind, how can sustainable nutrition be implemented in everyday life?
The symposium invites participants to exchange ideas and network both within and across disciplines. Possible solutions from the kitchen, health promotion and teaching will be presented and discussed in interactive formats.
Experts from the fields of nutrition, health, community catering and agriculture will address the same questions: how can we manage to put healthy meals on everyone's plate without endangering the health of our planet? How can sustainable nutrition be implemented in everyday life?
Results from the project field test and practical insights into the local food infrastructure on the UW/H campus show the opportunities and challenges of a nutritional turnaround: From cultivation planning in the field, menu design in the kitchen, research on eating habits among patients:inside, students and staff, to effective educational formats and ways to promote health through nutrition that are suitable for everyday use. The symposium will tackle this multifaceted and burning issue in order to prepare even tastier, healthier and planet-friendly dishes in the future!
The event is aimed at anyone who is interested in nutrition and wants to think outside the box, network, exchange ideas and come up with new ideas for implementing a nutritional turnaround.
Participation is free of charge.
Preliminary programme:
09:00: Arrival, welcome and keynote speeches to introduce the topic
11:00: Guided tour of the field trial project
Lunch
13:30 Specialist workshops on the topics:
- Nutrition and health promotion
- Nutrition education and action-orientated learning
- Paradoxes of community catering
- Public health and healthy cities
15:00: Interdisciplinary exchange of perspectives with a focus on implementation
16:00: Networking and exchange
Further information on the project field test.